Chicken & Rice Immune-Boosting Soup
This chicken and rice soup is a delightful blend of tender chicken, hearty rice, and vibrant vegetables, making it both satisfying and delicious. Perfect for chilly days, it's packed with flavors that uplift your spirits and provide the immune boost you need.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Stirring spoon
- Measuring cups and spoons
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 4 cups chicken broth 960 ml
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice 185 g
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 lemon juice
For Extra Nutrition
- 1 cup spinach, chopped
- 1 can white beans 15 oz / 425 g, rinsed and drained (Optional)
Instructions
Sauté the Vegetables
- In a large pot, heat olive oil over medium heat. Add the diced onion, sautéing until translucent and fragrant, about 4 minutes.
- Tip: Make sure to stir occasionally to avoid browning the onions.
Add Garlic and Carrots
- Stir in the minced garlic, sliced carrots, and diced celery. Cook for another 5 minutes, allowing the vegetables to soften.
Build the Broth
- Pour in the chicken broth and bring the mixture to a gentle boil. Add in the shredded chicken, uncooked rice, and thyme.
- Tip: For extra flavor, use homemade chicken broth if you have it on hand.
Simmer
- Reduce the heat to low and let it simmer for about 20-25 minutes, or until the rice is tender. Stir occasionally and season with salt and pepper to taste.
Finish With Greens
- Just before serving, stir in the chopped spinach and lemon juice for a burst of freshness.
- Tip: Adding beans will enhance texture and provide additional protein.
Notes
Pro tips:
- Use leftover rotisserie chicken for a quick option.
- Experiment with herbs like parsley or dill for added freshness.
- Add a sprinkle of red pepper flakes if you enjoy a bit of heat.